Patents by Inventor Nancy C. Dawes

Nancy C. Dawes has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Process for making reduced-fat fried snacks with lighter, more expanded snack structures
    Patent number: 5464642
    Abstract: Disclosed is a process for making from dough a reduced-fat fried snack which has a more expanded, lighter structure than conventional fried snacks. A dough is formed which contains from 50% to 70% flour (preferably potato flour), at least 3% hydrolyzed starches, from 1% to 10% calcium carbonate, and a relatively low level of added water (20% to 40%). The dough is formed into a sheet from which snack pieces are cut and fried. The fried snack pieces contain only 18% to 38% fat. The fried snack pieces are from 1% to 14% larger by volume as compared to conventional fried snack pieces of equal weight.
    Type: Grant
    Filed: August 16, 1993
    Date of Patent: November 7, 1995
    Assignee: The Procter & Gamble Company
    Inventors: Maria D. Villagran, Lori J. Toman, Kenneth D. Byars, Nancy C. Dawes, Stephen P. Zimmerman
  • Method of production of extruded cereal grain-based food products having improved qualities
    Patent number: 5366748
    Abstract: An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a gum such as carboxymethyl cellulose and optionally a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.
    Type: Grant
    Filed: September 14, 1992
    Date of Patent: November 22, 1994
    Assignee: The Procter & Gamble Company
    Inventors: Maria D. Villagran, David A. Lanner, Lori J. Toman, Martin A. Mishkin, Nancy C. Dawes
  • Method of production of extruded protein-containing cereal grain-based food products having improved qualities
    Patent number: 5362511
    Abstract: An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.
    Type: Grant
    Filed: September 14, 1992
    Date of Patent: November 8, 1994
    Assignee: The Procter & Gamble Company
    Inventors: Maria D. Villagran, David A. Lanner, Lori J. Toman, Martin A. Mishkin, Nancy C. Dawes